Ricotta Soufflé Pancakes With Raspberries |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 45 |
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Delicious recipe from Glamour magazine's how to do anything better guide - excerpted from Lou Seibert Pappas' book Pancakes and Waffles. Don't skip the lemon zest in this or you will really miss out! (Actually, the pancakes will taste fine without it if you really hate lemon, we've made it without before and they were fine. But we love the scent of freshly grated zest and generally never go without it in this recipe!) We use white spelt flour instead of all purpose and it works fine. Also vary it up with the berries - our favorite to use are blueberries. We microwave about a cup for 30-45 seconds to burst them and use the fruit and juice like syrup. Ingredients:
4 large eggs, separated |
2 tablespoons sugar |
1 cup ricotta cheese |
1/3 cup all-purpose flour |
2 tablespoons unsalted butter, melted, plus a little extra, unmelted, for greasing |
2 teaspoons grated lemon rind |
1/8 teaspoon salt |
raspberry sauce (pureed raspberries and a little sugar) |
1/2 cup fresh raspberries, for topping |
1/2 cup creme fraiche (optional) or 1/2 cup sour cream (optional) |
Directions:
1. In a bowl, beat egg whites with an electric mixer into soft peaks; beat in sugar until glossy peaks form.
2. In another bowl, beat egg yolks until thick, then beat in cheese, flour, butter, rind, and salt.
3. Fold one quarter of egg whites into yolk mixture, then fold that mixture back into remaining egg whites.
4. Heat a large skillet over medium heat and grease lightly.
5. For each pancake, spoon about 3 large tablespoons batter onto skillet.
6. Cook for about 1 1/2 minutes until golden brown underneath, then turn the pancakes over and cook for about 30 seconds longer.
7. For each serving, place pancakes on a plate and drizzle with a little raspberry sauce, some berries, and a spoonful of crème fraîche.
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